Publicaciones en colaboración con investigadores/as de Instituto de Investigación y Formación Agraria y Pesquera (10)

2024

  1. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

    European Food Research and Technology

2023

  1. Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components

    Foods, Vol. 12, Núm. 10

  2. On the Valorization of Arbutus unedo L. Pomace: Polyphenol Extraction and Development of Novel Functional Cookies

    Foods, Vol. 12, Núm. 19

2022

  1. Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

    Foods, Vol. 11, Núm. 12

  2. Microwave-assisted extraction of non-coloured phenolic compounds from grape cultivars

    European Food Research and Technology, Vol. 248, Núm. 7, pp. 1883-1901

2021

  1. Development of a rapid and accurate UHPLC-PDA-FL method for the quantification of phenolic compounds in grapes

    Food Chemistry, Vol. 334

2014

  1. Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)

    Food Chemistry, Vol. 153, pp. 200-206

2011

  1. Microwave assisted extraction of anthocyanins from grape skins

    Food Chemistry, Vol. 124, Núm. 3, pp. 1238-1243

2010

  1. Induction of stilbenes in grapes by UV-C: Comparison of different subspecies of Vitis

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 1, pp. 231-238

2009

  1. Phenolic characterisation of red grapes autochthonous to Andalusia

    Food Chemistry, Vol. 112, Núm. 4, pp. 949-955